serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Snapper
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 whole snapper (about 700 g), cleaned and scaled
- 5 thick slices ginger
- 2 tbsp vegetable oil
- 5 garlic cloves, thinly sliced
- 1 bird’s eye chilli, sliced
- 2 tbsp salted black beans, rinsed
- 5 thick spring onions, finely shredded on the diagonal
- 1 tsp soy sauce
- 2 tsp Shaoxing wine
- pinch of sugar
- coriander sprigs, to serve
This dish serves 4 as part of a shared meal.
Instructions
- Using a large sharp knife, make 3 deep slashes on both sides of the snapper. Place the fish on a heatproof plate, then place the ginger slices into the cavity. Place the plate into a steamer and steam for 15 minutes or until just cooked through. Remove the cooked fish from the steamer and carefully pour the collected juices into a bowl.
- Meanwhile, heat a wok over high heat and add the oil. Fry the garlic and chilli together for 1 minute or until fragrant. Add the black beans and spring onions and toss to wilt the spring onions. Add the soy sauce, Shaoxing wine, sugar and about 2 tablespoons of the fish liquid.
- Pour the black bean mixture over the fish, place some coriander sprigs on top and serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Snapper
